Trout in oven with its mustard sauce
Here a big classic for the trout connoisseurs and low calories recipe lovers. Served here with a delicious mustard sauce, it will be perfect for a light dinner with a green salad.
Medium
Ingredients
For 4 persons :
4 rainbow trout, ready-to-cook
100g of butter
100g of mushrooms
2 shallots
25cl of fresh cream
5cl of cognac
3 tablespoons of mustard
20cl of white wine
Salt, pepper
Cooking Instructions:
1. Thaw, drain et wipe well the trout as indicated in the indications on the packaging. Preheat the oven to 210°C. Peel the shallots and chop thinly. Cut the mushrooms in small cubes. In a pot, mix the shallots, the mushrooms, the white wine, the cognac, the salt and the pepper and let cook.
2. Add the fresh cream and let simmer for a few more minutes. Mix everything with 80g of butter. Season with salt and pepper and set aside in a warm environment. Be careful, the sauce does not have to boil again.
3. Butter the oven dish and place the trout inside. Add the rest of the butter on the trout and remove the skin. Dress the trout in a plate and pour delicately the mustard sauce on top of it.
